The Pioneer Woman Tasty Kitchen
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Penne a la Betsy

4.66 Mitt(s) 32 Rating(s)32 votes, average: 4.66 out of 532 votes, average: 4.66 out of 532 votes, average: 4.66 out of 532 votes, average: 4.66 out of 532 votes, average: 4.66 out of 5

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Level: Easy

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Description

This pasta is made with an unbeatable combination of shrimp, tomato sauce, cream, garlic, wine and herbs. It’s simple, flavorful, and whomever you make it for will pledge their eternal admiration and support for you.

Ingredients

  • ¾ pounds Penne Pasta
  • 1 pound Shrimp
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Onion (small)
  • 2 cloves Garlic
  • ½ cups White Wine, Or To Taste
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • Fresh Parsley, to taste
  • Fresh Basil - To Taste
  • Salt To Taste
  • Pepper To Taste

Preparation

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

26 Comments

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Meg on 3.4.2014

Delicious recipe! Unlike other cream sauces it was light and flavorful. I followed everything exactly and just added a few spices to my liking. Such as garlic powder, roasted red pepper flakes, freshly grated Parmesan cheese. Some people said it felt like it was missing something so I would recommend adding a few more flavors. I also used an immersion blender to smooth the sauce out before I added the cream. I hate lumps and like a smooth sauce so my trusty stick blender beat up the remaining garlic and onion to make a perfect consistency. I made this for my boyfriend and best friend and they both loved it. I still think I will add more ingredients and do a few things differently but this is a fantastic recipe!!! Thanks!

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ciaogena on 9.8.2010

I made this for my monthly girls dinner this month. It was my turn and I knew it would impress. I wasn’t disappointed and either were my best friends! What great recipes Ree, my jeans won’t fit right again!

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kittenkc on 6.14.2010

I make this recipe all the time now. I substitute sun dried tomatoes for the shrimp, however — amazingly delicious!

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polwig on 5.7.2010

This was a simple and quick recipe. Nothing to rave about but really good.. my daughter and I loved it my hubby did not touch it

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sambugjoebear on 4.21.2010

I made this last night except I substitued cut up chicken breast for the shrimp (since I’m allergic). It turned out great! Hubby said he liked it even better with the chicken too. I’m very happy that I can make this dish again!

32 Reviews

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Liza on 7.15.2013

I made this with spiral sliced zucchini instead of pasta and it was great, perfect for low carbers!

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Chrissy on 2.26.2013

I love this! I make it all the time, but with chicken instead of shrimp (I’m just not a shrimp fan). It’s the closest I’ve found to my favorite dish from a restaurant back home.

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nicknack on 4.21.2012

This was glorious! A delicious dinner that felt like an exotic treat and took next to no time to put together!

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sambugjoebear on 3.8.2012

I love this recipe! Unfortunately I’ve developed an allergy to shrimp since finding this recipe so I made an alteration- instead of the shrimp I use 2 cups cooked, chopped chicken. It still tastes wonderful and makes great leftovers.

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DCourtney on 2.15.2012

I loved it, but my little kids were not quite to keen on the taste of it. It is more of an adult flavor. But yes it was soooo good!! The combination of the shrimp and penne and sauce was just great! This is a special dinner I will make for when it’s just a weeknight for “me.” Love it!

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